Recipe: Valentine's Day Recipes (26)

VALENTINE PRETZELS
1 pkg. ready made bread dough
Sesame seeds
Salt
On a floured surface, pat or roll dough flat so that it is about 1/2 inch thick. Cut into strips about 8 inches long and 1/2 inch wide. Cover with a dry cloth for 10 minutes. With floured hands, shape each strip to form a heart and place on a greased cookie sheet. Brush with warm water. Sprinkle with salt and sesame seeds. Set, uncovered, in warm place for 10 to 15 minutes to rise. Place a shallow pan of water on bottom shelf of oven. Bake pretzels on center rack at 450 degrees for 15 minutes or until golden brown.

RASPBERRY-NUT VALENTINES
1 c. butter, softened
2/3 c. granulated sugar
1/2 tsp. almond extract
1 1/3 c. almonds, ground (in blender)
2 c. all purpose flour
Powdered sugar
Seedless raspberry jam
Beat butter and granulated sugar together in an electric mixer until creamy. Add almond extract. Gradually beat in ground almonds and flour, blending thoroughly. Cover with plastic wrap and refrigerate (1 to 2 hours or up to 3 days). Roll out dough to 1/8" thickness on floured board. Cut out cookies with a 2" heart shaped cookie cutter and transfer to ungreased baking sheet, 1" apart. Cut a hole in the center of half of the cookies with the cap from an extract bottle. Bake in 375 degree oven for 10 to 12 minutes until very slightly browned. Cool completely on racks. When cool, sift powdered sugar over tops of cookies with holes. Spread remaining whole cookies with jam and then place a sugar covered cookie on top of jam topped cookie to form a sandwich. Store air tight. Makes about 3 dozen.

VALENTINE BREAD
10 oz. frozen sweetened strawberries
2 eggs
3/4 c. oil
1 1/2 c. flour
1 c. sugar
1 tsp. cinnamon
1/2 tsp. baking soda
3/4 c. chopped walnuts
Preheat oven to 325 degrees. Thaw strawberries but don't drain. Puree berries with eggs and oil. Sift dry ingredients into bowl. Stir in strawberry mixture and nuts. Blend well. Pour into lightly greased 9x5 inch loaf pan. Bake for 70 minutes or until tester comes out clear. Let cool in pan.

VALENTINE CHERRY WHIRL
2 env. unflavored gelatin
1/4 c. maraschino cherry syrup
1/4 c. pineapple juice, chilled
1/2 c. pineapple juice, heated to boiling
1/2 c. maraschino cherries
1/2 lemon, peeled and seeded
1/3 c. sugar
1/2 c. light cream
2 c. crushed ice or ice cubes
Semi-sweet chocolate bits
In a blender container that holds 5 cups. place cherry syrup and chilled pineapple juice, sprinkle gelatin on top, then add hot pineapple juice. Cover and process at low speed until gelatin dissolves. Turn to highest speed, add remaining ingredients except chocolate bits, and continue processing until ice is melted and mixture begins to thicken. Pour at once into a 5 cup heart-shaped pan or mold. Chill about 1 hour; garnish with chocolate pieces.

VALENTINE CHERRY SCONES
Combine: 1/4 c. sugar 1 tbsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Mix with 2/3 cup butter, then add 1 1/3 cups buttermilk. Cut into heart shapes. Make a sandwich - cherry jam between. Two heart shape scones. Bake at 425 degrees for 15 to 18 minutes.

VALENTINE CAKE
1 tbsp. shortening
1 tbsp. flour
1/3 c. shortening
1 1/2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg
1 1/2 tsp. vanilla
13 maraschino cherries
1 pkg. white frosting mix
Coconut flakes
Heat oven to 375 degrees. Grease 9 x 9 x 2 inch square pan with 1 tablespoon of shortening. Sprinkle 1 tablespoon of flour over the pan. Beat shortening, flour, half of the milk, sugar, baking powder, egg and vanilla in large bowl. Add the remaining milk and mix together. Then beat for 2 minutes. Scrape batter into the pan. Bake for 30 minutes. Remove and set aside to cool. Prepare frosting as shown on package. Remove cake from pan and cut into heart shape. Spread frosting over cake. Sprinkle with coconut flakes and decorate with cherries.

VALENTINE CHEESE CAKE
2 1/2 c. graham cracker crumbs
1/3 c. sugar
2/3 c. melted shortening1 lb. marshmallows, melted with 3/4 c. milk
2 (8 oz.) pkgs. Philadelphia cream cheese
2 c. whipping cream, whipped (can substitute 8 oz. container of Cool Whip)
Blend together and press into heart shaped cake pan: Beat until smooth; Fold into the above mixture Pour into crust. Chill 8 hours. Serves 16. Recipe can be cut in half.

PINK CLOUD CAKE (VALENTINE'S DAY)
3 (3 oz.) pkg. Jello
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries, partially thawed
1 angel food bar cake, broken into bite-size pieces
Dissolve Jello in water; add strawberries. Beat for 4 minutes. Add cake to Jello mixture; pour into mold. Chill until set.

BE MY VALENTINE CAKE AND BUTTERCREAM FROSTING
1 pkg. white cake mix for 2 layer cake
1 (12 oz.) container crushed berry cranberry-strawberry sauce (Ocean Spray)*
2/3 c. milk
3 tbsp. flour
1/2 c. margarine or butter, softened
1/2 c. shortening
3/4 c. sugar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 pts. strawberries
About 2 hours before serving or early in day: Preheat oven to 350 degrees. Grease and flour 8 inch round cake pan and 8 inch square baking pan. (If you have a heart shaped baking pans you can use those.) Prepare cake mix as label directs, using egg whites; pour into pans. Blend cranberry sauce into batter. Bake 35 to 40 minutes. Cool as label directs. Prepare frosting: In 1 quart saucepan, mix milk and flour. Over medium heat, cook until mixture boils, stirring constantly; boil 1 minute. Cool slightly. In small bowl, with mixer at low speed, beat margarine, shortening, and sugar until blended. At high speed, beat until light and fluffy. Reduce speed to low; add milk mixture, vanilla, and salt; at high speed, beat until very fluffy. Cut round layer into 2 semi-circles; arrange on plate with square layer to form a heart. Spoon 1/3 frosting into decorating bag with rosette tube. Spread remaining frosting over cake. Cut each berry in half; arrange on cake, leaving 3/4 inch border. Pipe frosting around berries. Makes 16 servings. Each serving, about 385 calories. *Cranberry-raspberry sauce may be substituted.

VALENTINE MERINGUES
3 egg whites
3 1/2 tbsp. raspberry jello (dry)
3/4 c. sugar
Dash of salt
1 tsp. vinegar
6 oz. chocolate chips
Beat egg whites gradually adding jello and sugar until they are stiff and glossy. Fold in vinegar and salt; beat well. Add chips. Drop by teaspoons on baking sheet (ungreased). Bake in slow oven (250 degrees) for 40-50 minutes.

BAKELESS VALENTINE CAKE
2 pkgs. red Jello
1 c. sugar
1/2 c. butter
2 eggs
3 tbsp. cream
1 can crushed pineapple
1/2 c. nuts, cut up
Cream sugar and butter; add egg yolks and beat again. Fold in beaten egg white. Add pineapple, nuts and cream. Line pan with graham cracker. Put in filling and cover with whole graham crackers. Dissolve Jello and allow to set slightly, pour over top. Serve with whipped cream.

OATMEAL VALENTINE COOKIES
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. butter or margarine, room temperature
3/4 c. sugar
2 tbsp. milk
1 egg
1 tsp. vanilla extract
1 c. rolled oats
Decorative red sugar, optional
Sift together flour, baking powder and salt. Place in a large mixing bowl along with butter, sugar, milk, egg and vanilla; beat until smooth. Stir in oats. On a floured board, roll the dough to 1/8-inch thickness. Cut into heart shapes; decorate with red sugar if desired. Bake on an ungreased cookie sheet at 375 degrees for 15-18 minutes or until golden brown. Remove from cookie sheet and cool on wire racks. Yields: 2-1/2 dozen 3-inch cookies. What a better way to show your valentine how much you care than to bake him or her a sweet treat? These cookies are fun to make and fun to eat!!!

VALENTINE COCONUT MACAROON COOKIES
4 c. coconut, shredded
1 (14 oz.) can Eagle Brand milk
1/2 tsp. almond extract
1 (3 oz.) pkg. strawberry Jello
Mix all ingredients well. Mold into cookies. Put on well greased baking pan and chill. Bake at 350 degrees for 8-10 minutes.

STAINED GLASS VALENTINE SUGAR COOKIES
1 1/2 c. powdered sugar
1 c. margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
Mix powdered sugar, margarine, egg, vanilla and lemon extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into quarters. Roll each quarter 3/16 inch thick on lightly floured cloth covered board (leave remainder in refrigerator). Cut into desired shapes. Sprinkle with granulated sugar (optional). Place on lightly greased cookie sheet (or use parchment paper). Bake until edges are light brown, 7 to 9 minutes. Makes about 5 dozen. Store in airtight container or freeze. For Stained glass cookies: Either divide dough in half, or make 2 batches. Color half with food coloring (or divide further for more colors). Roll first color out 1/8 inch thick, cut into desired shapes, and place on cookie sheet 1 inch apart. Roll next color, cut and place on top of first color. Then bake as above.

CRANBERRY VALENTINE COOKIES
1/2 c. shortening
1/2 c. brown sugar
1 3/4 c. sifted flour
1 tsp. baking powder
1/8 tsp. salt
1/4 c. water
1 tsp. vanilla
1 c. corn flakes, uncrushed
2/3 c. Ocean Spray jellied cranberry sauce, crushed with a fork
Preheat oven to 425 degrees. Cream together shortening and sugar. Sift together flour, baking powder and salt. Add to creamed mixture alternately with water and vanilla. Stir in finely crushed corn flakes. Knead to mix. Chill dough thoroughly. Roll out on a lightly floured board to 1/8 inch thickness. Cut with a heart cutter. Place a tablespoon cranberry sauce on half of the cookies, cover with remaining cookies with the centers cut out (with a small heart cutter, if possible). Bake on a greased sheet for 10 minutes. Makes 2 dozen filled cookies.

VALENTINE BIRD FEEDER
Stale bread
Egg white
Bird seed
Yarn or red curling ribbon
Cut bread into a heart shape. Brush egg white on bread. Sprinkle with bird seed. Hang your valentine where the birds will find it.

VALENTINE DESSERT
2 pkgs. vanilla instant pudding
1 can cherry pie filling
1 (8 oz.) Cool Whip
1 c. butter
3 c. flour
4 tbsp. sugar
Mix butter, flour and sugar with hands and pat into a 9x13-inch pan. Bake at 400 degrees for 25 minutes or less. Prepare 2 packages vanilla instant pudding and pour over cooled crust. Spread cherry pie filling over pudding. Top with Cool Whip. Chill for several hours and cut into squares. Garnish with nuts (optional).

MY CRUNCHY VALENTINE
1 lg. box strawberry gelatin
2 c. water
3 c. fresh sliced strawberries
2 (1/2 c.) crushed pretzels
3 tbsp. brown sugar
3/4 c. butter
Small container of whipped topping
8 oz. pkg. softened cream cheese
1 c. sugar
Mix pretzels, brown sugar and butter and press into a greased 9 x 13 inch pan. Bake crust at 350 degrees for 10 minutes. Let cool. Whip whipped topping, cream cheese, and sugar and spread on top of crust. Mix gelatin with 2 cups boiling water. Let gelatin partially congeal. Add strawberries and pour on top of whipped topping. Refrigerate for at least 1 hour. Cut into squares.

VALENTINE PINK KISSES
3 egg whites, room temperature
1 c. sugar, sifted
1 tsp. peppermint flavoring
1 tsp. vinegar
Few drops red food coloring
Set oven to 325 degrees. Cover cookie sheet with smooth brown paper. Turn egg whites into a 2 quart mixing bowl and beat with rotary beater until stiff enough to form pointed peaks curved at tips. Then add sugar gradually. Beat in vinegar, flavoring and coloring until peaks stand up straight. Drop by heaping spoonfuls on cookie sheet. Turn oven off. Put meringues in oven. Leave overnight. Makes 3 to 4 dozen.

VALENTINE DESSERT
2 boxes strawberry Jello
1 env. Knox gelatin
1 can applesauce
1 pkg. red hots (1 c.)
Melt red hots in your boiling water before dissolving Jello, then dissolve Knox gelatin in 1/2 cup cold water and add to Jello mixture. Add applesauce. Serve with Dream Whip on top. Good with Ritz crackers.

VALENTINE CREAM PUFF HEART
1 c. water
1/2 c. butter or oleo
1 c. sifted flour
4 eggs
1 (10 oz.) pkg. frozen strawberries, drained
Confectioners' sugar
CREAM FILLING:
1 (3 1/4 oz.) pkg. regular vanilla pudding
1 1/2 c. milk
1 c. heavy cream, whipped
1 tsp. vanilla
Mark a heart-shaped outline with a pencil on a baking sheet. Grease sheet lightly. Bring water and butter to boil; reduce heat. Add flour; stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, beating until smooth after each addition. Drop mixture by spoonfuls, with sides touching, onto heart outline on baking sheet. Bake at 400 degrees for 45 minutes. Cool on a rack. Cut off top and fill with cream filling; top with strawberries. Replace top. Dust with confectioners' sugar. Serves 8. Combine milk and pudding in medium saucepan. Cook, stirring constantly, over medium heat until mixture comes to a full rolling boil. Remove from heat and cover with waxed paper; cool. Fold in whipped cream and vanilla.

ITALIAN LOVE CAKE (GREAT FOR VALENTINE'S DAY OR EASTER)
1 angel food cake
1/2 c. amaretto
1 pt. pistachio ice cream
1 pt. strawberry ice cream
1/2 pt. whipping cream or 2 c. Cool Whip
1 pkg. semi sweet chocolate morsels
With a sharp serrated knife, using a sawing motion, cut the cake into 3 layers. Sprinkle layers with 6 tablespoon of the amaretto. Place one layer on a serving platter. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer. In a bowl mix heavy cream and remaining amaretto and beat until very thick. Frost top and sides of cake. Place in freezer. Melt chocolate over very low heat until smooth. Spread chocolate in 1/4 inch thick layer on foil and chill until it hardens. With a small cookie cutter cut hearts (for Valentines day), bunnies and chickens for Easter. Garnish top and base of cake. Freeze until ready to serve.

VALENTINE DAY'S CINNAMON HEART SACHETS
1 c. ground cinnamon
1 tsp. all spice
1 tsp. cloves
1 tsp. nutmeg
1 jar applesauce
Mix dry ingredients. Add applesauce slowly until dough consistency. Roll out mixture on wax paper with rolling pin until 1/4 inch dough. Kids use heart cookie shape cutters. Use pencil to make hole in top to string ribbon through after drying. Takes approximately a day to dry well. Not edible only good for fragrance.
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RED HOT VALENTINE JELLY
2 c. apple juice
4 c. granulated sugar
1/2 tsp. margarine
1/3 c. red cinnamon candies
1 (6 oz.) pouch liquid pectin
Serve on toast or English muffins topped with cream cheese. Wash and sterilize canning jars and lids. In large heavy saucepan combine juice and sugar. Stir well. Add margarine and candies. Bring to a rolling boil over high heat, stirring constantly. Stir in liquid pectin, return to a rolling boil, stirring constantly and boil 1 minute. Remove from heat. Skim foam from top of mixture with large metal spoon. Fill sterilized jars to within 1/4" of tops. Wipe jar rims and seal jars. Yield: 4 half pint jars of jelly.

VALENTINE PANCAKES
Heart shaped pancakes are the perfect holdiay treat for your Valentines. They are quick and easy to make too: Mix pancake batter as usual and make a few large, skillet sized pancakes. Then cut out heart shapes with a cookie cutter, stack, and serve!